Pappa al pomodoro (traditional Tuscan tomato and bread soup)
Ingredients
- 300 g stale Tuscan bread
- 800 g rustic-style tomato puree or freshly blanched and peeled tomatoes, pulp only
- 1/2 carrot
- 1/2 celery rib
- 1/2 onion
- 1 garlic clove
- water or broth
- 1 spring of basil
- extra-virgin olive oil
- salt to taste
- pepper to taste
Instructions
- Cut the stale bread into slices a few centimeters thick; if the bread is not dry enough, toast it in the oven at 400°F as you would for a bruschetta.300 g stale Tuscan bread
- Put the slices of bread to soak in plenty of water or broth to soften them.water or broth
- Separately, prepare finely minced celery, carrot, garlic, and onion, and sauté in a few tablespoons of olive oil, until all the vegetables are tender.1/2 carrot, 1/2 celery rib, 1/2 onion, 1 garlic clove, extra-virgin olive oil
- Add the rustic-style tomato puree to the sautéed vegetables, and let it simmer over low heat for about 20 minutes.800 g rustic-style tomato puree or freshly blanched and peeled tomatoes, pulp only
- Squeeze the bread and crumble it in the tomato puree, stirring well to allow it to soak in the flavor. If you prefer your pappa al pomodoro a little more liquid, add water or broth until you get the desired consistency.
- Adjust the salt and pepper of the pappa al pomodoro, then add a few leaves of basil, and a drizzle of raw olive oil.1 spring of basil, salt to taste, pepper to taste
- Let the tomato soup rest for half an hour, then serve it hot, putting it back in a saucepan over low heat for a few minutes, or at room temperature.
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